Wash and dry produce. Peel and mince or grate ginger. Cut broccoli into bite-size pieces. Thinly slice chili.

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds.

Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper. TIP: No microwave? No problem! Bring a medium pot of salted water to a boil. Add broccoli; cook until tender, 2-4 minutes. Drain; season with salt and pepper.

Meanwhile, pat pork* dry with paper towels; season with salt and pepper.

Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer to a cutting board. Wipe out pan.

Swap in chicken* for pork; cook until cooked through, 3-5 minutes per side.

In a small bowl, combine jam, stock concentrate, and 2 TBSP water (4 TBSP for 4 servings).

Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds.

Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. (TIP: If sauce seems too thick, stir in water a splash at a time.)

Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

Use pan used for chicken here.

Thinly slice pork crosswise.

Fluff rice with a fork; stir in ½ TBSP butter and season with salt and pepper.

Divide rice and broccoli between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste and serve.

Thinly slice chicken crosswise.